TSV
Cooking Methods - TSV
Cooking methods are techniques for heating ingredients to make them edible and enhance their flavor and texture. Centered around the five methods of Japanese cuisine (raw, simmering, grilling, steaming, and deep-frying), there are also methods such as boiling, stir-frying, and searing. Classified by heating method into wet heating (below 100°C) and dry heating (above 100°C), each technique maximizes the umami of ingredients according to their characteristics.
cooking
cuisine
heating
Japanese cuisine
five methods
cooking techniques
code slug name description examples heatingType temperature
01 raw Raw (Cutting) The technique of cutting ingredients. A cooking method where food is eaten without heating. ["Sashimi","Sliced raw fish","Carpaccio","Vegetable garnish"] No heating Room temperature
02 simmer Simmering A cooking method where ingredients are heated together with water, broth, and seasonings. ["Simmered dishes","Curry","Meat and potato stew","Braised dishes","Tsukudani"] Wet heating Approximately 100°C
03 grill Grilling A cooking method where ingredients are heated directly or indirectly by fire. ["Grilled fish","Steak","Skewers","Salt-grilled","Teriyaki"] Dry heating 150-280°C
04 steam Steaming A cooking method where ingredients are heated by steam. ["Chawanmushi","Shumai","Steamed vegetables","Steamed chicken"] Wet heating Below 100°C (80-100°C)
05 deep-fry Deep-frying A cooking method where ingredients are heated in high-temperature oil. ["Tempura","Karaage","Fried foods","Plain deep-frying","Croquette"] Dry heating 140-190°C
06 boil Boiling A cooking method where ingredients are heated in boiling water. ["Boiled eggs","Pasta","Pork shabu-shabu","Boiled vegetables"] Wet heating Approximately 100°C
07 stir-fry Stir-frying A cooking method where ingredients are quickly heated at high temperature for a short time with a small amount of oil. ["Stir-fried meat and vegetables","Fried rice","Yakisoba","Scrambled eggs"] Dry heating 160-200°C+
08 sear Searing A cooking method where the surface is quickly cooked over high heat. ["Seared sushi","Seared fatty tuna","Tataki","Seared vegetables"] Dry heating 200°C+
09 cook-rice Cooking (Rice/Grains) A cooking method where ingredients are heated with water to absorb moisture. ["Rice","Simmered beans","Rice porridge","Okayu"] Wet heating Approximately 100°C